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mailing list/digest dedicated to the discussion of issues of interest to
Beer Judges and Competition Organizers. While most postings are of particular
interest to BJCP judges, anyone with an interest in judging or organizing
beer competitions is welcome to join.

Tasting
terms - a list of words to help you describe flavor and aroma in beer

9) Describe and discuss the following beer characteristics. What causes
them and how are they avoided and controlled? Tell where they are
appropriate.
A) Sherry-like; B) Cooked-corn; C) Astingent

10) Explain the following and tell how a brewer can affect them in their
beer.
A) Clear Beer; B) Head Retention; C) Band-Aid

The following questions are from the test given in Eugene OR on Oct.
12 2003

1.(a) In one page or less, describe the purpose of the Beer Judge Certification
Program and outline the judging levels and their requirements.
(b) (Short answer-no more than one sentence for each)
What are five primary purposes for boiling wort and how does the brewer
achieve these objectives?

2. Describe and differentiate English Pale Ales and the members of the
English Bitter family. Give at least one commercial example of each.

3. Provide an ALL GRAIN recipe for a German Pilsner, listing ingredients
and procedure. Give volume and origianl and final gravities.
Explain why the recipe fits the style.

4. Describe and differentiate the flavor and aroma characteristics
of the following beer styles. Give at least one commercial example
of each style.
a) Dusseldorf altbier
b) Biere de Garde
c) California Common

5. Describe and discuss the following beer characteristics. What
causes them and how are they avoided and controlled? Are they ever
appropriate,and if so, in what beer styles?

7. Describe the stages of yeast development and give five considerations
in selecting the appropriate yeast strain for a give beer style.

8. Identify, describe, and differentiate four bottom fermented members
of the Bock family. Give at least one commercial example of each
sub-style.

9. Discuss the following brewing techniques. How do they affect
the beer?
a) adding gypsum
b) fining
c) kraeusening

10. Describe and differentiate the flavor and aroma characteristics
of the following beer styles. Give at least one commercial example
of each style:
a) Brown Porter
b)Munich Dunkel
c) English Brown ale